It was with good foresight and fortune that Leon Tokar decided to plant Tempranillo, a little known Spanish variety in 1999. We now have the some of the oldest Tempranillo in the Yarra Valley, planted directly outside the Tokar Estate restaurant. Spur pruned to a VSP trellis. The leaves are enormous on the vine so a couple of leaf removals are performed through the growing season to encourage sunlight on to the bunches to enhance the colour and structure of the wine. The vines are low yielding, generally delivering 1.5 – 2 tonnes per acre.
The Tempranillo was hand picked in two separate picks, eight days apart. 16 February for the bright berry fruit component and 24 February for the ripe tannins, becoming the structural component. The Tempranillo was fermented with wild yeasts and soaked on skins for up to 35 days for a gentle extraction of tannin. Once pressed, the wine was transferred to French oak barrels (mostly 500L puncheons) for wild malolactic fermentation and ten months maturation in our cellar. Whilst still bright and fresh, the wine is put through rigorous barrel selection to create the final blend.
The deep hue of this wine suggests we’re in for something serious here. The nose is dense, with blackberry, blood orange, Earl Grey tea and a hint of Mum’s Sunday roast. The palate has a surprising amount of drive, staying low and long. Tannins caress as the sweet core of fruit takes centre stage. Black current, chinoto and vanilla. Delicious now but also one for the cellar. Drink with fire/charcoal cooked meat.
10% Discount off any Dozen Bottle Purchase or Mixed Dozen
NB: To receive the 10% discount – Either by choosing ‘A case of 12’ Tab or by choosing the ‘Single’ Tab of the same or different varietals to the total of 12 bottles